Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our
Smoking Basics Publication
. For delicious recipes, try Justin Moore’s
, Greg Bate’s
BBQ Dr. Pepper Chicken
, Bobby Flay’s
or Dr. BBQ’s new
Maple Brined Pork Chops
. Need dessert? Finish off your meal with some
. Get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
What is an ideal beef brisket internal temp. Mine look done on the outside but the internal thermometer reads 130. I just do not want to dry it out. Thanks!!
At least 185. Check it with a fork for tenderness starting at 185. It may go as high as 200 before it gets tender. You'll know it is ready when the fork goes in with almost no resistance.
If you are doing a smaller sized flat you might want to wrap it in foil with a little liquid after it gets to 165-170. It will finish to 190 or so very quickly after you wrap it.
Eggin in Peoria
I just took one off at 195 and foiled. Tasted great. It was a 6lb flat.
Powered by Vanilla